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Modulating Analytical Characteristics of Thermovinified Carignan Musts and the Volatile Composition of the Resulting Wines Throu

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Modulating Analytical Characteristics of Thermovinified Carignan Musts and the Volatile Composition of the Resulting Wines Throu Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature Olivier Geffroy, Ricardo Lopez, Carole Feilhes, Frédéric Violleau, Didier Kleiber, Jean-Luc Favarel, Vicente Ferreira To cite this version: Olivier Geffroy, Ricardo Lopez, Carole Feilhes, Frédéric Violleau, Didier Kleiber, et al.. Modulat- ing analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature. Food Chemistry, Elsevier, 2018, 257, pp.7-14. 10.1016/j.foodchem.2018.02.153. hal-02373447 HAL Id: hal-02373447 https://hal.archives-ouvertes.fr/hal-02373447 Submitted on 21 Nov 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. OATAO is an open access repository that collects the work of Toulouse researchers and makes it freely available over the web where possible This is an author’s version published in: http://oatao.univ-toulouse.fr/25066 Official URL: https://doi.org/10.1016/j.foodchem.2018.02.153 To cite this version: Geffroy, Olivier and Lopez, Ricardo and Feilhes, Carole and Violleau, Frédéric and Kleiber, Didier and Favarel, Jean-Luc and Ferreira, Vicente Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature. (2018) Food Chemistry, 257. 7-14. ISSN 0308-8146 Any correspondence concerning this service should be sent to the repository administrator: [email protected] Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature 3 b C a h h Olivier Geffroy · •*, Ricardo Lopez , Carole Feilhes , Frédéric Violleau , Didier Kleiber , d c Jean-Luc Favarel , Vicente Ferreira a lnstllutFronçais de la Vl&ne et dtVin Pôle Sud-Ouest, V'lnnopôle, BP22, P-81310Lisle SurTom, France b lJni..,,-sitide Toulouse, &oie tflnginlnusde Putpa1!, LaboraJOtre d'Agro-PhyslologJe, 7S voiedu TOEC, BPS7611,P-31076 Toulouse Cedex3, Pronœ C LaboraJOryPlavor for Analysis and Enology,lnstltuto Agroa1imentarlo de ArQ&!Sn (1A2),D,partment of AnalytkalCheiristry, of Paculty Sdences, Uni"'1'SidadZ<lrqgo74, E-50009 Z<uugo,;q, Spain d Pera-PellencSA, Avenue d'Agde, P-34510 Plorensa,:,France ARTICLE INFO ABSTRACT Keywords: Theimpact of two temperaturelevels (50 •c and 75 °C) and heatinglimes (30 min and 3 h) on thecomposition of Thennovinlflcation thermovinified musts and winesfrom Carignan was investigated at the laboratory scale in 2014 and 2015. The Pre-fennentation heattreatment heating temperature had a significant impact on the extraction of amino acids and a probable thermal de­ Heatlngtemperature gradation of anthocyanins was noted at 75 •c. ln 2014, musts from grapesthat underwent a heat treatment at Heatlngtlme 50 •c for 3 h had a similar level ofphenolic compoundsa s those treateda t 75 •c for30 min. This indicates that Aroma composition the reduction ofthe heating temperature in some vintagescan becompensated for through an extension of the ln Chemkalccmpounds studled tfusarticle: heatingperiod. Severa! grape-derived molecules were impa ctedby the rise in temperature and winesmade from f,-Damascenone(PubChem 01>. 5374527) grapes treated at 50 •c in most casescontained largerconœntr ations of geraniol, j3-citronellol, j3-damascenone f,-Cltronellol (PubChem OD:8842) a-Terpineol (PubChemOD: 17100) and 3-mercaptohexanol. Geranlol (PubChem OD:637566) 4-Mercapto+methyl-2-pentanone (PubChem OD: 88290) 3-Mercaptohexanol(PubChem OD: 521348) Guaiac:ol (PubChemOD: 460) 2-Methyl-3-furanthlol (PubChem OD:34286) y-Nonalactcne(PubChem 01>. 7710). 1. Introduction persona! communication, July 18, 2017). In comparison with control macerated wines, thermovinification Pre fermentation heattreatment of grapesor thermovinification is a wines fermented at a lower temperature usually have higher levels of winemaking technology first industrially developed in the seventies ethanol (Geffroyet al., 2015). Sorne changes in the acid base balance of (Marteau & Olivieri,1970 ). lt consistsof heating grapes between70 and the wines by higher tartaric acid and potassium extractions from the 75 •c for a length of rune varying from 30 min to 24 h. The term pericarp tissueof the berries were also highlighted. The typicalsensory "thermovinification" is sometiines used to describe the processin which profile of thermovinified wines is due to a large extraction under the heating is limited to a brief period ( < lh). After pressing at a high effects of heat of hydrophilic anthocyanin pigments and grape poly temperature and clarification, fermentation is usually undertaken in saccharides responsible for roundness in wine (Doco, Williams, & liquid phase at a lower temperature than usual red ferments, typically Cheynier, 2007; Girard, Kopp, Reynolds, & Cliff, 1997). In aqueous between 18 •c and 25 •c. This technique is becoming increasingly phase, the extraction of tannins is more moderate and the technique popular for the production of colored, fruit driven red wines with soft usually leads to wines with a lower overallphenolic content than those tannins. The volume of wine elaborated in France in 2017 through made using traditionalmaceration techniques (Auw, Blanco, O'Keefe, & thermovinification was esti inated at 750 million liters (J.L Favarel, Sims, 1996). • Correspondlngauthor at: Université de Toulouse,&:oie d1ngénieurs de Purpan, Laboratoired'Agro-Physlolog!e, 75 vole du TOEC, BP57611, F-31076 ToulouseCedex 3, France. E-mailadtt-ess: [email protected](O. Geffroy). https://doi.org/10.1016/j.foodchem.2018.02.153 From an olfactive point of view, thermovinification is known to with 2.40 m × 1.40 m vine spacing and a moderate production level produce wines with a standardized sensory profile often described as (6 8 t/ha). 10 kg of grapes were hand harvested on 6 October in 2014 “banana yogurt” by winemakers. Past research into the volatile com and on 25 September in 2015 in 1 case of 20 kg. The grapes were then position of thermovinified wines showed that maceration heat treat destemmed manually, mixed gently and divided into eight homogenous ment allowed the elimination through volatilization of a large amount lots of 1000 g. of 3 isobutyl 2 methoxypyrazine (Roujou de Boubée, 2000) and was not favorable to the production of wines with high concentrations of 2.2. Pre fermentation heat treatments hydrophobic rotundone (Geffroy, Siebert, Silvano, & Herderich, 2016). Another work reported the likely thermal degradation of several grape In 2014 and 2015, each pre fermentation heat treatment was re derived aroma compounds or their precursors (i.e. some varietal thiols, plicated twice. 1000 g of berry samples were crushed and poured into a monoterpenols, norisoprenoids, phenols) when grapes were heated 1 L Erlenmeyer flask (with a perforated lid to evacuate carbon dioxide during 3 h at 70 °C (Geffroy et al., 2015). The fermentation conditions during fermentation), and sulfur dioxide (40 mg/L) was added using a of thermovinified wines particularly enhanced esters, acetates and fatty 10% bisulfite liquid solution. The heating was carried out at two tem acid formation (Cottereau & Desseigne, 2007; Fischer, Strasser, & perature levels (50 °C and 75 °C) using a water bath system. The rise in Gutzler, 2000; Girard et al., 1997). Consistent with previous observa temperature of the grapes from room temperature up to the desired tions made in the seventies (Poux, 1974), Geffroy et al. (2015) recently temperature was fast, taking exactly 40 min. For each target tempera showed that heating at 70 °C for 2 h followed by pressing at a high ture, the heating was maintained for 30 min for 2 out of 4 samples and temperature induced a substantial increase in the concentration of for 3 h for the remaining flasks. The grapes were then pressed at a high amino acids in the must (from + 101% to 200%). The fermentation in temperature under controlled conditions (200 kPa for 2 min) using a liquid phase and at low temperature of high Yeast Assimilable Nitrogen laboratory press (Paul Arauner GmbH, Kitzingen, Germany). The (YAN) clarified musts enhanced the production of fermentative aroma weight of must at pressing was measured and the extraction rate (%) compounds by the yeast (Moreno, Medina, & Garcia, 1988). expressed as the weight of must (g) obtained from the pressing of 100 g The modulation of the sensory profile of thermovinified wines to of berries was calculated. The musts were centrifuged (14,000×g for wards a fruiter varietal character is an issue frequently raised by 6 min) and 200 mL were sampled to perform classical enological ana winemakers. Grape derived aroma compounds imparting this character lysis and determination of polyfunctional thiols precursors. To avoid to the wine include monoterpenes, norisoprenoids, aliphatics, phenyl any bias due to distinct levels of clarification between the studied propanoids, methoxypyrazines, and volatile sulfur compounds treatments,
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